<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="35657" val="182833">糖醋里脊</h1><div class="bmayi mbm" >
					<a  class="cboxElement" rel="recipe_img" href="http://cp1.douguo.net/upload/caiku/a/b/0/yuan_ab83917352a12205d7829a73153a9150.jpg"></a><div class="bipic" style="background-image: url(http://cp1.douguo.net/upload/caiku/a/b/0/600_ab83917352a12205d7829a73153a9150.jpg);" title="糖醋里脊的做法"></div></a>
					
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>掌勺(高级)  </td>
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						    <span class="fwb">时间：</span>30-45分钟						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">猪里脊</a></label></span><span class='right'> 300g</span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">料酒</label></span><span class='right'>1汤匙</span>
					</td><td>						<span><label class="fcbm inblok">醋</label></span><span class='right'>2汤匙</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">白糖</label></span><span class='right'>3.5汤匙</span>
					</td><td>						<span><label class="fcbm inblok">盐</label></span><span class='right'>一点点</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">淀粉</label></span><span class='right'>适量</span>
					</td><td>						<span><label class="fcbm inblok">番茄酱</label></span><span class='right'>4汤匙</span>
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					<h2>糖醋里脊的做法步骤</h2>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/caiku/4/e/8/yuan_4edc549f1229f76ed657495919094368.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">1.</span> 猪里脊肉切成手指粗的长条，加入少许盐，1汤匙料酒腌制入味</p>
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							<p><span class="fwb">2.</span> 小碗中放醋2汤匙，白糖3.5汤匙，少许盐，淀粉加水混和成水淀粉加入一起搅拌均匀成调味芡汁。<br /></p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/caiku/0/6/8/yuan_06fe09353440873a52fa165a46bce688.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">3.</span> 淀粉加水再加点蛋清，调匀成厚的糊，腌制好的猪里脊挂糊备用。<br /></p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/caiku/d/3/1/yuan_d309093c143d7583747e28e32ee4ee71.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">4.</span> 锅中放稍多点油，烧至8成油温，入挂好糊的肉条，炸至表面发白捞出。注意肉条不要一起放入油锅，而是要一条条放入，一次不要放太多。<br /></p>
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							<p><span class="fwb">5.</span> 全部肉条炸好，捞出沥油。<br /></p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/caiku/a/0/4/yuan_a01bfa258394be1c3e2f119a9d7b5664.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">6.</span> 锅中油继续加热，油温再次升上来至9成热时把刚才炸的肉条分一半入锅炸至表面金黄色，捞出，再继续把另一半也入锅炸至金黄色。<br /></p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/caiku/c/9/0/yuan_c9521a30c65627575ed782ff2cf072e0.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">7.</span> 全部肉条捞出沥油。<br /></p>
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							<p><span class="fwb">8.</span> 锅中留底油，烧热放番茄酱炒至出红油.<br /></p>
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							<p><span class="fwb">9.</span> 加入前面准备好的调味芡汁。<br /></p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/caiku/0/5/8/yuan_057984d786ffe384b8e665f3c8faf8d8.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">10.</span> 芡汁变浓稠红亮时，加入炸好的肉条，快速翻匀出锅。<br /></p>
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					<h2>小贴士</h2>
					<p>1. 肉条挂糊用的糊，不能太稀，要调到筷子搅拌感觉有阻力时为好。<br />2.肉条第一次下锅炸的时候，要用筷子夹着一根根放入油锅，家庭用油不多，所以每次炸不要放太多，一次大概放6.7根左右一起炸。肉条下锅后，千万不要翻动，过一会儿肉条外面结壳后会自己浮上来，如果一下锅就用筷子去翻动，反而会粘锅。<br />3. 因为经过第一次油炸，肉条不会再粘在一起了，所以复炸肉条的时候，把所有肉条分成两份炸至金黄色就可以了。<br />4.肉条炸的时间不能太长，油温要控制好，两次过油是为了让肉条能有外焦里嫩的口感。<br />5. 最后肉条裹芡汁的时候，动作要快，快速翻炒让肉条均匀裹上糖醋汁后立即出锅。<br />6. 做糖醋类的菜，糖醋的比例很重要，这次这个糖醋的比例我觉得很合适，你们也可以试试看。<br />7. 炸过肉条的油，过滤下就可以用来炒蔬菜了。提醒下，这个油千万别再用来油炸别的食物了，食用油反复多次加热会产生有害物质，对健康不利。</p>
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